Pumpkin pie has always been my favourite dessert on Thanksgiving, especially the next morning, cold out of the fridge.  In my typical fashion, I found a way to make a delicious dessert in a health conscious way, because I refuse to live a life without my pumpkin pie 😛

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So here is my pumpkin pie, free of gluten, dairy, and refined sugar!

• 2 cups of gluten free flour (i used 1.5 cups of almond flour, and 1/2 cup of coconut flour)
• 1/2 cup melted ghee
• 1 egg
• 2/3 cup of water (or enough to make a good doughy consistency
• 2 packs of stevia
• 1/2 tsp sea salt
• mix, and then line pie dish with crust, bake at 350 for 10 minutes to par bake before putting filling in

• 1 can pumpkin puree
• 1/2 cup coconut milk
• 1/2 cup almond milk
• 2 eggs
• cinnamon, ginger, cloves, nutmeg (pumpkin pie spice) – about 1/2 tsp each, a little more cinnamon
• pinch of sea salt
• vanilla extract tsp-ish
• stevia or dates – to taste (depends how sweet you want it)
• blend it up & pour it in the par baked crust (if you use dates, you may want to soak and blend them first before adding it into the mix).
• cook at 425 for 15 minutes
• cook at 350 for another 40 minutes

• frozen bananas
• tahini
• vanilla extract
• cacao beans
• blend and enjoy – actually tastes like cookies and cream ice cream, no joke